Miso Glazed Eggplant and Rice Bowl

Tender eggplant caramelized in a savory-sweet miso glaze, served over fluffy rice with fresh garnishes.

By RecipeBoss

Servings

Time Required

35 min

Ingredients

1 large eggplant

1 cup rice

2 cup water

3 tbsp white miso paste

2 tbsp mirin

1 tbsp soy sauce

1 tbsp sesame oil

1 tsp rice vinegar

1 tsp sugar

2 tbsp vegetable oil

2 scallions

1 tsp sesame seeds

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1
Cook rice according to package directions. Typically, combine 1 cup rice with 2 cups water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until water is absorbed.
20 min
2
While rice cooks, prepare the eggplant. Cut the eggplant into 1-inch cubes.
3
In a small bowl, whisk together white miso paste, mirin, soy sauce, sesame oil, rice vinegar, and sugar to create the glaze.
4
Heat vegetable oil in a large skillet over medium-high heat. Add the eggplant cubes and cook, stirring occasionally, until browned and tender, about 8-10 minutes.
10 min
5
Pour the miso glaze over the eggplant in the skillet. Stir to coat evenly and cook for another 2-3 minutes, allowing the glaze to thicken and caramelize.
3 min
6
Slice the scallions thinly. Toast the sesame seeds in a dry pan over low heat until fragrant, if desired.
7
Serve the miso glazed eggplant over cooked rice. Garnish with sliced scallions and toasted sesame seeds.

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